Transferring your beer from one fermenter to another is not going to give you a secondary fermentation unless you add more sugar to it. The reason some people transfer is to get the beer off the sediment, either because they think it will make the beer clearer or because they want to reuse the yeast. Transferring to a secondary fermenter will make oxygen pick-up more likely which will lead to off flavors in most styles. So, usually, most brewers don't transfer until it's time to package..
Open fermentation is not necessary. It will make it easier for local microflora to float into the fermenting wort, which would be fine if you're making a lambic, but a closed fermenter with some sort of air lock will keep it fermenting with the yeast you intended to use.